Peanut Butter Chip Chocolate Chip Pancakes
Indulge your taste buds with these decadent Peanut Butter Chip Chocolate Chip Pancakes—perfect for breakfast, brunch, or a sweet treat anytime. This recipe combines fluffy, golden pancakes made from a rich batter of Greek yogurt, vanilla, and melted butter with the irresistible duo of creamy peanut butter chips and semi-sweet chocolate chips. The result is a stack of perfectly tender pancakes bursting with pockets of melty chocolatey richness and nutty sweetness in every bite. Quick and easy to prepare with just 10 minutes of prep time, these pancakes make mornings extra special. Top them with a drizzle of warm maple syrup for a truly unforgettable start to your day! Keywords: peanut butter chip pancakes, chocolate chip pancakes, breakfast recipes, easy pancake recipe, sweet brunch ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Milk
- 0.5 cups Plain Greek yogurt
- 1 unit Large egg
- 1 teaspoons Vanilla extract
- 3 tablespoons Unsalted butter (melted)
- 0.5 cups Peanut butter chips
- 0.5 cups Semi-sweet chocolate chips
- as needed Nonstick cooking spray or butter (for frying)
- as needed Maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the milk, Greek yogurt, egg, vanilla extract, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; some small lumps are fine.
Fold in the peanut butter chips and chocolate chips, ensuring they are evenly distributed throughout the batter.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or butter.
Using a 1/4-cup measure, pour batter onto the hot skillet to form pancakes. Spread the batter slightly if needed to create an even thickness.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until the other side is golden brown.
Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, stacked, and drizzled with maple syrup, if desired.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 2533 mg | 110% | |
| Total Carbohydrate | 320.1 g | 116% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 151.0 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 597 mg | 46% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
